Chocolate Pudding Pie

Ingredients:

Oreo pie crust
Lg Chocolate Instant Pudding Mix
Milk
Cool Whip-thawed

Directions:

Make pudding according to directions on box.  Pour half in pie crust.  Mix 1/2 of the coolwhip with the remaining pudding layer on top.  Spread unused coolwhip on top.  Chill and serve.

Golden Graham S'more Bars

Ingredients:
1 10 oz bag mini marshmallows (approx 6 cups)
1 12 ox pkg chocolate chips
5 tbsp butter
8 cups Golden Graham cereal (on e 12 oz box)
1 tsp vanilla

Directions:
Place package of chocolate chips in the freezer to chill.  Spray a 9x13 baking pan, set aside.

Meanwhile, melt butter in a pot over medium heat. Once butter is melted, add in 5 cups of marshmallows and stir until almost completely melted.  Stir in vanilla if desired.  Remove from heat and add cereal, stirring to coat.  Once cereal is coated, remove chocolate chips from freezer and add to cereal mixture.  Also add in the remaining cup of marshmallows.  Gently stir until evenly distributed.  Press cereal mixture into prepared baking pan. 

Texas Gold Bar

Crust:  1 box yellow cake mix
            1 stick butter, softened
            1 egg
            1 cup chopped pecans

With steel blade, mix these ingredients in a food processor or kitchen aide to form a ball of dough.   Spread in an ungreased jelly roll pan.

Filling:  8 oz cream cheese
              3 eggs
              3 1/2 cups powder sugar

Mix in food processor.  Pour on top of crust.  Back at 325 for 35-40 minutes, until golden and firm.

Death By Chocolate Bundt Cake

1 Devils Food cake mix
4 oz pkg instant chocolate pudding mix
16 oz sour cream
1 cup melted butter (2 sticks)
5 eggs
2 cups semi-sweet mini chocolate chips

Preheat oven to 350.  Grease 10 " bundt pan.  Stir together cake and pudding mix.  Add in sour cream, butter and eggs. Beat until well combined.  Mix in chocolate chips.  Spoon into pan and bake for 50-60 minutes.  Cool in pan for 10 minutes.  Remove and cool completely.  It is great as is or you can sprinkle powder sugar on top.

Easy Peach Cobbler

2 large cans sliced peaches
2 cups of flour
2 cups of sugar
2 sticks butter softened
2 tsp baking powder
dash of salt

Drain juice from one can and pour peaches and remaining juice into 13x9 inch pan.  Mix flour, sugar, baking powder, salt and cut in butter till crumbly.  Sprinkle over peaches.  Bake at 350 for 35-40 minutes or until golden brown.  Serve with vanilla ice cream.

Death by Chocolate Cake

1 devils food cake mix

4 oz. pkg. instant chocolate pudding mix

16 oz. sour cream

1 cup melted butter (2 sticks)

5 eggs

2 cups semi-sweet mini chocolate chips

Preheat oven to 350.  Grease 10" bundt pan.  Stir together cake and pudding mix.  Add in sour cream, butter and eggs.  Beat until well combined.  Mix in chocolate chips.  Spoon into pan and bake for 50-60 minutes.  Cool in pan for 10 minutes.  Remove and cool completely.  Sprinkle with powdered sugar.

Muddy Buddies

9 cups Rice Chex or Corn Chex cereal

1 cup semisweet chocolate chips

1/2 cup peanut butter

 1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Rice Krispy Treats

1/4 cup butter

4 cups miniature marshmallows

 5 cups crisp rice cereal

Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

No Bake Cookies

1/2 cup butter

2 cups sugar

1/2 cup milk

3 tbsp cocoa powder

2/3 cup peanut butter

2 tsp vanilla extract

3 cups quick oats

Add butter, sugar, milk and cocoa powder to a saucepan and bring to a boil for 1 minute.

Remove from heat and stir in peanut butter and vanilla until smooth. Stir in your oats.

Drop heaping tablespoons onto wax paper and let cool.

Peanut Butter Cookies

1/2 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1 egg

1/2 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Additional sugar

In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.

Sugar Cookies

1 cup real butter (no substitutions!) at room temperature

1 cup sugar

1 egg (make sure to use a large or extra large egg)

1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)

3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.

Slowly add the flour mixture to the butter mixture and mix until completely combined.

Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)

When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

https://ourbestbites.com/sugar-cookies/ 

Seth's Chocolate Chip Cookies

1 cup (2 sticks) butter

1 cup dark brown sugar

1/2 cup white sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (very high altitudes may want to try adding 2 additional tablespoons of flour)

1 cup quick-cooking oats

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt (or 3/4 teaspoon table salt)

2 cups chocolate chips 

Preheat oven to 375. 

Beat the softened butter, sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla and mix until combined.

In a separate bowl, combine the dry ingredients (except the chocolate chips). Add to the butter/sugar/egg mixture and mix until combined. Add the chocolate chips and mix until just combined.

Drop the dough by the spoonful onto baking sheets.  Bake in the preheated oven for 12-15 minutes or until they begin to turn light brown around the edges. Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack and cool.

https://ourbestbites.com/giant-oatmeal-chocolate-chip-cookies/